How many pancakes does this recipe make?

The recipe makes approximately three thin pancakes, as stated in the original recipe description.

Why do the pancakes tear when I roll them?

They may have been overcooked or made too thin. Cook them over moderate heat and remove them from the skillet as soon as they are set.

Can I change the meat filling?

Yes. Ham, pork neck, carbonade, or boiled pork all work well. Choose a ready-to-eat deli meat that can be sliced thinly.

Can I make the pancakes without sour cream?

Sour cream helps keep the egg pancakes tender. If necessary, you can replace it with some additional mayonnaise, although the texture will be slightly denser.

Can these pancakes be served cold?

Yes. Once chilled, the filling becomes firmer, making the pancakes easy to slice into neat rolls and serve as a cold appetizer.

Stuffed pancakes

Name: Stuffed pancakes
Total time: 20 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 165 g; Mayonnaise — 40 g; Sour cream — 20 g; Pickled tomatoes — 50 g; Meat delicacies (cured neck, ham, carbonade, buzhenina, etc.) — 50 g

30min

325g

Nutrition per 100g

258

These stuffed pancakes are tender, savory, and surprisingly easy to make without a traditional pancake batter. The delicate egg base pairs beautifully with creamy mayonnaise, tangy pickled tomatoes, and flavorful deli meat. They make a quick breakfast, satisfying snack, or easy light dinner. This one-serving recipe takes only about 30 minutes from start to finish.

BreakfastFried FoodsSnackAppetizers

WHAT YOU WILL NEED

From ingredients

5 products

Base

Filling

Meat delicacies (cured neck, ham, carbonade, buzhenina, etc.)50 g

SIMPLE PROCESS

Step by step recipe

For thin, flexible pancakes, whisk the eggs thoroughly with sour cream, mayonnaise, water, and salt until completely smooth. Cook the mixture in small portions on a well-heated skillet so the pancakes set evenly without becoming dry. Spread the filling in a thin layer and leave a little room around the edges. The pickled tomato adds a pleasant tang, while the deli meat makes the pancakes more filling. Roll them gently while they are still flexible.

Step 1

Make the egg mixture

Crack 165 g of eggs into a bowl. Add 40 g of mayonnaise, 20 g of sour cream, 30 g of water, and salt to taste. Whisk thoroughly until you have a smooth, evenly mixed liquid.

Step 2

Cook the thin pancakes

Heat a skillet over moderate heat. Pour in a small portion of the egg mixture and spread it into a thin layer. Cook until set, turning if needed to cook both sides. Repeat until you have about three pancakes.

Step 3

Prepare the filling

Cut 50 g of pickled tomatoes into small pieces or thin slices. Prepare 50 g of deli meat such as boiled pork, ham, pork neck, carbonade, or another suitable ready-to-eat meat.

Step 4

Spread the pancakes

Place a cooked pancake on a clean work surface. Spread a thin layer of mayonnaise over it, leaving a little space around the edges so the filling stays inside when rolled.

Step 5

Add the filling

Arrange the pickled tomato and deli meat over the mayonnaise. Avoid adding too much filling so the pancake remains flexible and can be rolled without tearing.

Step 6

Roll and serve

Carefully roll the pancake into a firm cylinder. Repeat with the remaining pancakes. Serve immediately or chill briefly in the refrigerator, then slice into bite-size rolls.

CHEF'S TIP

Whisk the egg mixture well

Make sure the whites and yolks are fully combined before cooking. A smooth mixture helps the pancakes cook evenly and keeps their texture tender.

Avoid excessive heat

The skillet should be properly preheated but not scorching hot. Excessive heat can brown the thin egg pancakes too quickly and make them brittle.

Don't overfill

A thin layer of mayonnaise with a modest amount of pickled tomato and meat is enough. Too much filling will make the pancakes difficult to roll neatly.

Roll while flexible

Spread the filling evenly and roll each pancake into a firm cylinder. If the pickled tomatoes are very juicy, pat them lightly with a paper towel first.

SUBSTITUTIONS

Add your taste

Use different deli meat Instead of boiled pork, you can use ham, pork neck, carbonade, or another ready-to-eat deli meat from the same category.
Make the filling lighter Part of the mayonnaise can be replaced with sour cream using the ingredients already included in the recipe. The flavor will be milder and less rich.
Skip the pickled tomatoes If you prefer a milder flavor, simply leave out the pickled tomatoes. The pancakes will have a softer, more savory profile.
Serve as bite-size rolls The finished stuffed pancakes can be served whole or sliced into small rolls. The bite-size version works especially well as a cold appetizer.

HOW TO STORE

How to Store Stuffed Pancakes

Let the finished pancakes cool, then place them in an airtight container. Refrigerate for up to 2 days. They can be served cold or gently warmed in the microwave. Avoid overheating because the mayonnaise-based filling may change texture. Freezing is not recommended because the moist filling and pickled tomatoes can become watery after thawing.

GOOD TO KNOW